Meat and Meat Products

摘要: Microbial contamination of meat and products is unavoidable as microorganisms are present on animals in their environment. Thus, raw not fully heated (commercially processed) or otherwise processed/preserved (e.g. frozen, fermented/dried, high hydrostatic pressure processed, irradiated) prone to spoilage compromised safety due microbial presence growth. Raw (although few consumers eat certain undercooked, intentionally accidentally; a practice recommended) need further processing and/or cooking before consumption. This makes them shelf-stable semi-perishable, safe for consumption ready-to-eat. In general, the shelf-life, quality extended improved through adequate processing, appropriate marketing, storage preparation consumption, under properly clean, sanitary hygienic conditions, following an integrated approach throughout all sectors food supply web, including producers, processors, distributors, retailers, well consumers. The strategy hazard control should include: (1) good animal production practices farm; (2) slaughtering that disease-free; (3) carcasses designed maintained facilities conditions; (4) use decontamination intervention strategies, if approved, reduce levels when needed; (5) thermal freezing, drying, fermentation, acidification, approved antimicrobials products, packaging; (6) maintenance proper cold chain conditions during distribution; (7) procedures by service consumers; (8) management every segment this common sense but complex system, with well-validated, verified documented programs such analysis critical point (HACCP) system.